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30 Minute Cajun Pasta

Servings 4 servings


  • 1 tbsp olive oil
  • 1 cup assorted grilled veggies, diced
  • 2 cloves garlic minced
  • 1 tbsp cajun spice divided more if needed
  • 15-16 ounces San Marzano tomoates or other whole tomatoes in sauce can substitute with 1/2 cup crushed tomatoes, or 2 cups diced tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan
  • 250 grams pasta, preferably tagliatelle or linguine noodle


  • Set water to boil. Cook pasta per directions
  • In the meantime, heat large skillet over medium heat. Add olive oil. When warmed up, toss in veggies. Stir for 2-3 minutes. Add in garlic, and stir till aromatic. Add in half of cajun spice. Stir till well incorporated. Add in whole tomatoes and liquid. Break tomatoes down with a wooden spoon and let cook for another 2-3 minutes.
  • Pour in heavy cream. Let simmer for 2-3 minutes on low heat. Then add in half of parmesan cheese. Stir well.
  • Adjust for seasonings. Add remainder of cajun spice, more if needed.
  • Drain pasta and add to skillet. Give a quick stir until pasta is coated with sauce.
    Top pasta with remaining half of parmesan cheese.
  • Serve and enjoy!


  • Personally we love a lot of heat to this pasta and will add in more cajun spice. I'd reccommend tasting it as you go along to ensure it's not too spicy. If you find the sauce is too liquidy, add in more parmesan cheese or cream and let it cook down. If you find the sauce is not liquidy enough, add in a few tablespoons of tomato sauce.